In a non stick skillet, heat 2 tbsp coconut oil, add the mustard seeds,
when it starts to sputter, add onions, shallots, curry leaves, chillies,
garlic and ginger and sautee till the onions turn translucent.
Mash the onions with a long spoon.
Next add turmeric powder, kashmiri chilli powder, salt, fenugreek powder
and fry for a minute. Next add chopped tomatoes and cook for another
Then add the raw mango pieces with 2 cups of water and bring to a boil
until the gravy reaches a semi consistent texture.
Add the fish pieces and cook for another 5 minutes until the gravy becomes
Add coconut milk and let simmer in low flame for another 5 minutes. Check
salt and spice levels and adjust accordingly.
Serve with hot rice OR Kappa Vevichathu. Excellent for Dosa as well.
King fish - You can also use Vanjiram or Neyymeen or Seer Fish
Kashmiri chilli powder - you can adjust the spice level according to your